Stuffing Should Not Have Eggs in It! (onions, bake, peppers)
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I give up on stuffing, I cant make it!!! I have no clue what I did to only make it partially edible this year.
I've used eggs like granny, no eggs this year and it's still this glob of a mess.
I've found two food arch enemies in my life.. Stuffing and Pie crust. For now on I'll order my stuffing or use stove top..
My ex-MIL used to make the most horrid stuffing. Every year it was terrible. She put too much sage and it was always dry as dust. Most of us lied and said it was good. One of her sons told her diplomatically that he preferred her other dishes and that the stuffing needed improvement. She told him tough, she made it just like her mother used to make it and we were stuck with the recipe as it was
Another vote FOR EGGS in stuffing. Definitely improves the texture IMO.
If you are having issues with making a dependable stuffing try the link above. Made a double batch of this for Thanksgiving this year and though I'm no great cook it was fantastic, IIDSSM! All 11 guests commented on how good it was. The fresh herbs and "UNSEASONED" bread I feel were the key. Only deviated from the recipe by making a quick broth with the turkey's giblets and some aromatics and I substituted 1/3 of the chicken stock with the homemade broth. I also had some dried apples that I diced and added to the mix. All was cooked separately outside of the bird.
My ex-MIL used to make the most horrid stuffing. Every year it was terrible. She put too much sage and it was always dry as dust. Most of us lied and said it was good. One of her sons told her diplomatically that he preferred her other dishes and that the stuffing needed improvement. She told him tough, she made it just like her mother used to make it and we were stuck with the recipe as it was
It's not bad tasting, it's just not that good either
It's an ugly glob also.. Come to think of it really maybe my Granny's wasn't the best either, just what we were used to.
Another vote FOR EGGS in stuffing. Definitely improves the texture IMO.
If you are having issues with making a dependable stuffing try the link above. Made a double batch of this for Thanksgiving this year and though I'm no great cook it was fantastic, IIDSSM! All 11 guests commented on how good it was. The fresh herbs and "UNSEASONED" bread I feel were the key. Only deviated from the recipe by making a quick broth with the turkey's giblets and some aromatics and I substituted 1/3 of the chicken stock with the homemade broth. I also had some dried apples that I diced and added to the mix. All was cooked separately outside of the bird.
That's an excellent basic stuffing recipe, and would be good even without the sausage.
I have never put eggs in stuffing. Many years ago, my signature stuffing included coarsely chopped roasted chestnuts, and everyone raved about it. Then I had a life changing experience a few years ago involving chestnuts and I can't bear the sight of them or the the thought of eating them, so no more nuts. Sometimes, if we skip the cranberry sauce, I'll throw in some dried cranberries.
We season with both sage and onion, and I use my own homemade chicken stock to bind. We bake it out of the bird, in a casserole dish, with no lid on.
I guess it could make sense in a casserole of stuffing to bind it together.
You make a good point. Putting eggs in the stuffing and cooking it inside the bird means it will be cooking for hours. Ever overcook scrambled eggs? At a certain point the water separates from the protein. I would think you would need to decrease the amount of liquid when adding eggs as they will separate and the extra moisture cannot fully evaporate as it can in a casserole which generally cooks in less than 1 hour. Inside the bird the collagen from the broth and what comes out of the bird itself is probably all the binder required.
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